Country Sausage and Cornbread Stuffing
1 pound bulk pork sausage
4 tablespoons butter or margarine
3 medium-size celery stalks, diced
1 large onion, diced
1 medium-size red bell pepper, diced
1 (14 1/2 ounce) can chicken broth
1/2 teaspoon coarsely-ground black pepper
1 (16 ounce) package cornbread stuffing mix
1 cup pecans, toasted and coarsely chopped
1/4 cup chopped parsley
Heat 12-inch skillet over medium-high heat. Add sausage meat and cook
until browned, stirring frequently to break up sausage. With slotted spoon,
remove sausage from skillet to large bowl. Discard all but 2 tablespoons
sausage drippings from skillet. Add margarine or butter, celery, onion, and red
pepper; cook, stirring occasionally, until vegetables are browned. Stir in
broth, black pepper, and 3/4 cup water; heat to boiling, stirring to loosen any
brown bits from bottom of skillet. Add vegetable mixture, cornbread stuffing
mix, pecans, and parsley to sausage; mix well.
Use to stuff a 12- to 16-pound turkey. Or spoon stuffing into a 13 x
9-inch glass baking dish. Cover with foil and bake at 325 degrees F for 45
minutes or until the stuffing is heated through.
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